Elements and Performance Criteria

RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Showpieces for a buffet may include those made from:
sugar: pulled, cast or blown
chocolate
pastillage
croquant
marzipan
combination of these.


Appropriate equipment and materials may include:
air brush spray equipment
specialised equipment for preparing, moulding, casting and making freehand creations using sugar and marzipan work, chocolate, pastillage and croquant.


Storage may include:
coolrooms and other temperature-controlled environments
use of packaging materials and cases.

EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.


Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to produce a range of sweet buffet showpieces using suitable materials, including examples from each of the following:
sugar
chocolate
pastillage
croquant
marzipan
application of safety standards throughout preparation, decoration, presentation and storage processes
ability to produce sweet buffet showpieces of optimum quality and creativity
preparation, decoration and presentation of a range of sweet buffet showpieces within typical workplace conditions.


Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a commercial kitchen or pastry kitchen as defined in the Assessment Guidelines
access to industry-current equipment for making sweet buffet items, including:
microwave oven
marzipan modelling tools
spirit burners with wicks and methylated spirits
wide variety of moulds, including plastic and metal egg moulds and novelty shapes, silicon rubber novelty moulds and shapes, metal or silicon leaf moulds
cake stands, including with clear cover and multi-tier, platters and mirrors, cake boards, socles and decorative cloths
nougat lacquer and sugar colours, water-based, paste colours, powdered colours or alcohol colours
storage trays and containers
calcium carbonate, pure alcohol, tartaric acid (stored in bottle with eye dropper lid) and quick lime
doilies in a range of shapes and sizes
round and oval-shaped basket weave boards complete with metal rods
large and small scissors, aluminium rolling pin, textured rolling pin, range of pastry brushes, fine icing sugar sieves, firm wire and pliers, small very fine strainers, fine piping tubes size 3 to 000, and fine paint brushes size 3 to 000
heat-resistant plasticine
marble slab, silicon paper and mats
air brush kit complete with alcohol-based colours
hair drier with cold air setting, or small cooling fan
polystyrene boxes and satay sticks, or tooth picks
airtight display cases, domes and containers
access to specific equipment for preparing chocolate showpieces, including chocolate thermometer, dipping forks, chocolate spray gun kit, gold leaf, plastic acetate sheets, chocolate carving tools and pasta machine for modelling chocolate
access to specific equipment for pastillage, including dried starch, sandpaper, stencils, wood saw, wooden boards, scalpels and a wide variety of cutters and moulds
use of authentic ingredients.


Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
observation of practical demonstration by the candidate of preparing, decorating and presenting sweet buffet showpieces
questions about the preparation and characteristics of sweet buffet showpieces, safe handling procedures, commodities, presentation and decoration techniques, and storage requirements to ensure optimum quality
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHCCC013A Prepare hot and cold desserts
SITHPAT001A Prepare and produce pastries
SITHPAT002A Prepare and produce cakes.


Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.